Name: Individual Blended Chicken Pot Pies
Yield: 6 ramekins
Ingredients: 1/2 pound mushrooms, finely chopped; 1/2 pound lean ground chicken; 1/2 teaspoon garlic & herb seasoning; 1 medium onion, finely diced; 2 tablespoon butter; 1 tablespoon flour; 1 cup chicken broth; ½ cup cream or milk; 1½ cup frozen peas, carrot, corn blend; 1/4 teaspoon salt; frozen puff pastry, thawed

Individual Blended Chicken Pot Pies

Author: Mushroom Council
Yield: 6 ramekins 1x

Description

In this classic, easy-to-make chicken pot pie we have blended in finely chopped mushrooms for boosted flavor and an extra serving of veggies.

Scale

Ingredients

1/2 pound mushrooms, finely chopped
1/2 pound lean ground chicken
1/2 teaspoon garlic & herb seasoning
1 medium onion, finely diced
2 tablespoon butter
1 tablespoon flour
1 cup chicken broth
½ cup cream or milk
1½ cup frozen peas, carrot, corn blend
1/4 teaspoon salt
frozen puff pastry, thawed

Instructions

Preheat oven to 350°F.
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large skillet, cook meat, mushrooms, onion and seasoning. Set aside.
In a saucepan melt butter. Whisk in flour until smooth. Gradually whisk in broth and cream. Slowly bring to a boil while stirring until thick. Stir in chicken and mushroom mixture, frozen vegetables and salt. Divide mixture among 6 ramekins.
On a lightly floured surface, cut frozen puff pastry to size. Place dough over ramekin, sealing the edges. Make several slits in the center to allow for venting. Place ramekins on a rimmed baking sheet.
Bake the pot pie for 25-35 minutes, or until the puff pastry is lightly browned.